Japanese style fried chicken served with house made teriyaki sauce on the side.
Seasoned with black truffle
Deep fry tofu with teriyaki sauce
5 pieces of crispy bread crumbed prawn
6 pieces of pan-fried pork gyoza
House pickled vegetables
Lobster bisque broth. Topped with Western Australia rock lobster seasoned with house made tomato pesto and grilled cheese on top.
Seafood broth originating from the port city of Marseille, France. Broth is made by simmering fish bones, clams, and mussels with aromatics such as onions, garlic, and tomatoes. Topped with mussels, prawns, and calamari.
Our signature creamy traditional pork broth ramen. Cooked with local free range pork bones for 12 hours to achieve sauce like consistency. Topped with 1 soft boiled egg, 2 slices of chashu, and bamboo shoots
Blend of vietnam, madagascar, and west African pepper. Topped with 2 slices of chashu, fresh asparagus, and 1 soft boiled egg
Our famous Tasmania lobster broth topped with 1 king prawn topping, 1 fish cake, and bamboo shoots
Crab bisque cooked with local blue swimmer crabs. Topped with 1 soft shell crab, 1 slice of fish cake, and bamboo shoots
Our chef’s spin on spicey miso ramen topped with 1 soft boiled egg, 2 slices of chashu,1 fish cake, bamboo shoots, spicy puff pastry, and sesame
For those who love garlic!! Our black garlic broth topped with 1 soft boiled egg, 2 slices of chashu, bamboo shoots and spring onion
Our chef’s spin of Korea’s army stew. Spicy ginger infused broth topped with confit pork ribs
Roasted pumpkin, bamboo shoots, roasted tomato
Italian inspired minestrone soup topped with tempura mushroom with duxelles filling
